which means "feast'', and everyone who attends the feast brings food to share. Here are a few cultural recipes you could bring.

*** COLLARD GREENS 1 pound smoked turkey parts 1 1/2 quart water 1-2 hot pepper pods or 1 tspn crushed red pepper 3 gloves garlic, minced 4 pnds fresh collard greens or mixed greens 1 tblspn sugar 1 tablspn vegetable or olive oil salt and pepper PLACE turkey in Dutch oven or large saucepan; add water, pepper pods and garlic. Cover. Bring to boil; reduce heat to low and simmer 30 minutes. Break off and discard stems of collards. Wash leaves thoroughly. Slice leaves into bite-size pieces by rolling several leaves together and slicing in 1/4-inch strips. Add collards, sugar, vegetable oil, salt and pepper.

Cook 30 to 40 minutes or until greens are done.

Yields 8 to 10 servings.

*** CREOLE CHICKEN 2 tblsps olive oil 2 1/2 to 3 pound broiler-fryer chicken, cut up 2 medium onions, sliced 3 cloves garlic, minced 1 green pepper, chopped 1 16-oz can stewed tomatoes 1 8-oz can tomato sauce 1 tablespoon gumbo file 1 teaspoon dried thyme 1/4 teaspoon cayenne pepper salt to taste 1 10-oz package frozen sliced okra Cooked yellow rice or white rice HEAT olive oil in 12-inch skillet or Dutch oven until hot, Cook chicken over medium heat until brown on all sides, about 15 minutes. Drain drippings from skillet. Stir in remaining ingredients except okra and rice.

Stir in okra. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done and okra is tender, about 10 minutes. Serve with rice.

Yields 6 to 8 servings.

*** HOPPING JOHN 6 to 8 slices bacon, diced 1 medium onion, chopped 1 cup of sliced celery 1 teaspoon thyme leaves, crushed 2 16-ounce packages frozen black-eyed peas 3 cups water 1 cup rice 2 tblsps chopped parsley 1 teaspoon salt 1 teaspoon crushed red pepper COOK onion and celery with bacon and thyme until tender; drain. Stir in remaining ingredients. Bring to a Boil.

Reduce heat; cover and simmer 20 minutes or until rice is tender.

*** FRIED CANDIED SWEETS 6 medium sweet potatoes cold water vegetable oil sugar PEEL potatoes and cut lengthwise into eights. Place in large bowl covered completely with cold water and let soak 15 to 20 minutes. Drain and pat wedges dry with paper towels. Fill a deep heavy pot with vegetable oil to about three inches and heat to 375 degrees.

Add the potatoes, a few at a time, and fry until crisp 2 to 3 minutes. Remove from oil with a slotted spoon or spatula. Place on paper towels and sprinkle at once with sugar.

Recipes from Ebony Magazine